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Cranberry Orange Sauce Print E-mail
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This dish can be made a couple of days before Thanksgiving and kept in the refrigerator until dinner is ready.

{Makes 8-10 servings}

You'll need:

  • 1 package of cranberries - washed
  • 1 orange
  • 1/4 cup of orange juice
  • 3/4/ cup of sugar
  • Chopped walnuts - optional

Equipment:

  • Measuring cups and spoons
  • An orange zester or a grater
  • A small sauce pan
  • A large spoon
  1. Begin by "zesting" the orange. We used a grater and gently rubbed the orange against the side that had the littlest holes. You can tell if you are doing this correctly by looking inside to see if there is any orange on the inside of the grater.
  2. You want to try to just get the orange part of the skin and not the white underneath.Turn the orange often and continue working until the orange is almost white. There should be about 1 heaping tablespoon of zest when you are done.
  3. Now peel the orange. Have your older brother or whoever is helping you cut the orange in half, pick out the seeds and cut the orange into chunks.
  4. Put the cranberries, the orange zest, the orange pieces,the orange juice and the sugar into the saucepan. Mix it a little with your big spoon.
  5. Have your helper put the pan on the stove and turn the heat on to medium.
  6. Give the sauce a stir every minute of so. Cook this mixture until the cranberries burst open and the sauce begins to thicken.
  7. Remove the sauce from the heat and put it to the side to cool.
  8. When the sauce has cooled, you can stir in the walnuts.